Young’s Foodservice has launched Popcorn Scampi Bites, mouth-watering scampi and whitefish bites wrapped in Young’s signature crispy golden breadcrumbs. Each moreish piece is made from sustainable wild caught, hand-peeled scampi (sourced from the coastal waters of Great Britain and Ireland), and delicious Wild Alaska Pollock.   The new Popcorn Scampi Bites tap into snacking and…

Lighter dishes full of delicious flavours and seasonal ingredients are often the favoured choice of many consumers in the New Year. Salmon Fillets are a versatile addition to menus since they work across multiple dishes, flavour profiles and are suited to different cooking methods.  Our Skinless and Boneless Scottish Salmon Fillets are ideal for oven…

Young’s Foodservice launches its first wholemeal based breadcrumb product into foodservice. The new Wholemeal Cod Portions are coated in a light, wholemeal breadcrumb for added fibre which makes them an excellent source of nutrition for children of all ages. Containing no artificial colours, flavours or preservatives and taking just 10 minutes to oven bake straight…

Say hello to ‘The Youngsters’ – a panel of mini chefs and food critics! Their mission… to create tasty and exciting Chip Shop meal ideas, suitable for children’s menus in pubs, restaurants and hotels – for kids, by kids! The Youngsters, with the help of Young’s Head Development Chef, Serge, have developed their favourite Chip…

Young’s Seafood supported Farmwise Devon for the second consecutive year at their event last month. The event, which is designed to educate primary school children about the benefits of sustainable seafood in a fun and digestible way, now engages with over 18,000 children. Young’s are enthusiastic to attend events such as Farmwise Devon to inspire…

Following on from the success of its ‘Proudly Made in Britain’ campaign, Young’s Foodservice, the nation’s number one fish and seafood business will extend its ‘Proudly Made in Britain’ credentials to eight further products in its foodservice range, including their Young’s Chip Shop products. Designed specifically for cafes, pubs and casual dining restaurants to offer…

Young’s newly appointed fish and chip taster, Mat Ombler, has devised a formula for serving fish and chips out of home. The equation, (F+S+V)/C±MP has been created to highlight the optimum way in which to present the UK’s favourite take away and to help ensure that the delicious taste of the fish remains prominent to…

Young’s Foodservice and Alaska Seafood Marketing Institute (ASMI) held a student roadshow earlier this month (8th-9th May) as part of their ongoing commitment to the education sector and their communication with schools around the country. The company delivered workshops to groups of 30 children at a school in Derbyshire, interacting with over 300 in total.…

Chefs looking to update their sandwich offering need look no further than the latest addition to the Young’s Foodservice range, the Crispy Fish Fillet Burger. The crispy fried fish fillet burger is made from Wild Alaska Pollock coated in a signature bubbly batter provides a moreish combination that can be cooked to perfection from frozen…

Young’s Foodservice has bolstered its CSR team with the appointment of Marine Biologist, Cameron Moffat. Cameron joins Young’s from the Marine Stewardship Council, and takes on the significant role to help drive the company’s responsible seafood strategy forward. By joining the nation’s number one fish and seafood business, Moffat will play a key part in…

Young’s Foodservice is delighted to unveil an iconic and bold new logo for their King Frost brand. With over 50 years of experience in developing products specifically for fish friers, King Frost is the number one fish cake brand within the fish fryer industry. The new logo has been designed to achieve a more modern…

New research by Young’s Foodservice has shown that seven in ten Brits would choose British made products if given the choice. The UK’s number one fish and seafood business polled 2,000 adults which revealed a growing trend towards the importance of buying British. The research also highlights that 60 percent would crown British cuisine ‘the…